摘要
综述麦麸中非淀粉多糖类成分对烘焙产品的影响。主要介绍麦麸中两种重要的非淀粉多糖(阿拉伯木聚糖和β-葡聚糖)的分子结构、理化性质和生理功能,并在比较其加工性能的基础上,分析其对面团流变特性、烘焙产品营养/感官品质以及储藏特性等方面的影响,最后对相关作用机理进行分析。
The effects of non-starch polysaccharides in wheat bran, ar abinoxylans and β-glucan, on the quality of baking products were summarized. Their structure characteristics, physicochemical prop- erties and physiological functions of the two non-starch polysaccha- rides were introduced. Their effects on the quality of baking products were also summarized on the base of analyzing their rheological prop- erties, nutrition, sensory quality, and storage. At last, the related mechanisms were discussed.
出处
《食品与机械》
CSCD
北大核心
2015年第4期248-255,共8页
Food and Machinery
基金
国家自然科学基金项目(编号:31471617)
国家"十二五"科技攻关项目(编号:2012BAD37B08-3)
